Green Goodness: Spinach & Potato Purée
A gentle introduction to leafy greens, this smooth and mellow purée combines iron-rich spinach with creamy potato for a nutritious and balanced meal for your little one.
Ingredients
- 1 small potato, peeled and diced (about 1/2 cup)
- 1.5 cups fresh baby spinach leaves (or 1/2 cup frozen chopped spinach, thawed)
- 1/4 cup breast milk or formula (or as needed)
Instructions
Gather your ingredients: potato, spinach, and breast milk or formula.
Peel and dice the potato into small, even chunks. This ensures even cooking.
If using fresh spinach, rinse it thoroughly under cold water to remove any dirt or grit.
Prepare your steamer or bring a small pot of water to a boil.
Steam or boil the diced potato until very tender. This should take about 8-10 minutes. You should be able to easily mash it with a fork.
If using fresh spinach, add it to the steamer or pot for the last 2 minutes of cooking with the potatoes. It will wilt quickly. If using frozen spinach, thaw it separately (microwave or in the pot) and drain excess water.
Carefully transfer the cooked potato and spinach to a blender or food processor.
Add 1/4 cup of breast milk or formula to the blender.
Blend until completely smooth and creamy. The potato helps the spinach blend into a nice thick purée.
If the purée is too thick, add more breast milk or formula, a tablespoon at a time, until you reach the desired consistency. It should be easily spoonable.
Taste the purée to ensure it is not too hot before serving to your baby.
Let the purée cool slightly before serving. Transfer to a bowl or spoon feed.
Store any leftover purée in an airtight container in the refrigerator for up to 2 days.
Stir well when reheating (and reheat gently to preserve nutrients). Ensure it's cooled before serving.
Safety Notes
- Adult supervision required for all steps.
- Ensure potato is cooked until very soft to prevent choking.
- Test the temperature of the purée before feeding to avoid burns.
- Introduce new foods one at a time to identify any potential allergies or sensitivities.
Nutrition (per serving)
Calories: 75 kcal per serving
Protein: 2g
Carbs: 12g
Fat: 2g